Pork Dumplings With Tangy Dipping Sauce

• 1 cup finely shredded napa (Chinese) cabbage
• 1/4 cup chopped green onions
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon dark sesame oil
• 2 teaspoons grated peeled fresh ginger
• 1/2 pound lean ground pork
• 1 (8-ounce) can water chestnuts, drained and chopped
• 2 garlic cloves, minced
• 1 (16-ounce) package wonton wrappers (60 wrappers)
• Cooking spray
• 2 cups water, divided

1. Combine first 8 ingredients in a bowl; stir until blended.
2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 1 teaspoon filling into center of each wrapper. Moisten edges of wrapper with water. Bring 2 opposite corners together, pinching points together to seal. Bring the remaining 2 corners to center; pinch points to seal. Pinch 4 edges together to seal. Place dumpling, seam side up, on a platter. Repeat procedure with remaining wrappers and filling to form 60 dumplings. Coat dumplings with cooking spray.
3. Place a large nonstick skillet over medium-high heat. Arrange 15 dumplings, seam sides up, in pan; cook 30 seconds or until browned. Add 1/2 cup water to pan; cover and cook 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove dumplings from pan; keep warm. Repeat procedure with remaining dumplings and water. Serve immediately with Tangy Dipping Sauce.
4. Note: Nutritional analysis totals include Tangy Dipping Sauce.

cabbage, green onions, soy sauce, sesame oil, fresh ginger, lean ground pork, water chestnuts, garlic, wonton wrappers, cooking spray, water

Taken from www.myrecipes.com/recipe/pork-dumplings-with-tangy-dipping-sauce (may not work)